Baked Salmon and Broccoli Rabe with Scallion-Ginger Sauce 
Protein, vitamins A, C, D, E, and K, B vitamins, and omega-3 DHA optimize your baby’s cell and brain development, and boost your immunity.
SERVES 4
PACKED with vitamins—if you love salmon, you’ll keep coming back to this recipe! No broccoli rabe? Use regular broccoli or your favorite veggie instead. Serve this salmon with soba noodles, brown rice, or quinoa, tossed with a bit of toasted sesame oil and garnished with chopped fresh cilantro.
SCALLION-GINGER SAUCE (MAKES ABOUT ¾ CUP)
½ cup warm water
2 tablespoons light soy sauce or wheat-free tamari (for gluten-free)
1 tablespoon seasoned rice vinegar
3 tablespoons light brown sugar
1 teaspoon cornstarch
1 tablespoon olive oil
1 cup thinly sliced scallion
2 tablespoons minced fresh ginger
1 tablespoon minced green chile pepper (optional)
4 center-cut salmon fillets (about 4 ounces each), rinsed and patted with paper towels
8 ounces broccoli rabe, ends trimmed and stalks cut in half
• Prepare the sauce: In a small bowl, stir together the warm water, soy sauce, rice vinegar, brown sugar, and cornstarch; set aside. In a small skillet, heat the olive oil over medium heat. Add the scallion, ginger, and green chile pepper, if using, and sauté for 2 minutes. Add the brown sugar mixture and cook, stirring occasionally, until the sauce begins to thicken, about 3 minutes, then set aside.
• Center an oven rack and preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil and spray with cooking spray.
• Line up the salmon, skin side down, on the prepared baking sheet. Arrange the broccoli rabe in a single layer next to the salmon, but not touching it. Bake for 15 to 20 minutes, depending on the thickness of the salmon, until the fish is cooked through when flaked with the tip of a knife in the thickest part of the flesh. (There is no need to turn the fish.)
• Meanwhile, rewarm the sauce over low heat. Arrange the salmon and broccoli rabe on a platter and spoon the sauce over it. Serve promptly.
One quarter of the salmon dish (4 ounces salmon): Calories: 324 cals; Protein: 26 g; Carbohydrates: 12 g; Fat: 19 g; Fiber: 2 g; Sodium: 653 mg; Vitamin A: 1,855 IU; Vitamin C: 19 mg; Vitamin D: 500 IU; Vitamin E: 6 mg; Vitamin K: 161 mcg; B6: 0.9 mg; B12: 4 mcg; Niacin: 11 mg; Thiamine: 0.3; Riboflavin: 0.3 mg; Phosphorus: 332 mg; Manganese: 0.3 mg; Omega-3 DHA: 1.2 g; 1 CARB